This roasted cauliflower antipasto salad is a fresh, high-protein, low-carb side dish with tender cauliflower, turkey pepperoni, feta, and a simple Mediterranean-inspired vinaigrette.
This high-protein roasted cauliflower antipasto salad has a vibrant Mediterranean vibe and a tasty mix of textures. The cauliflower becomes tender after roasting, while the turkey pepperoni, feta, tomatoes, and pepperoncini add a zesty and fresh flavor throughout the salad.
It’s also a lighter side salad that’s high in protein, low in carbs, and lower in calories than traditional antipasto salads. The roasted cauliflower makes it hearty without needing pasta or heavy ingredients.
This recipe is very easy to make and great for lunches, dinners, or meal prep. Just roast the cauliflower while you prep the rest of the salad ingredients, then toss everything together with the vinaigrette before serving. Super delicious!
Ingredient Information
Cauliflower: We roast the cauliflower so it becomes tender and absorbs the zesty vinaigrette. It also makes the salad hearty while keeping it low carb.
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Homemade vinaigrette: Made with olive oil, red wine vinegar, Italian seasoning, salt, and pepper for light Mediterranean-inspired flavor.
Turkey pepperoni: Adds savory flavor and boosts the protein while keeping the salad lighter than regular pepperoni.
Low-fat feta: Adds creamy, tangy flavor. You can also use mozzarella pearls for a milder flavor and different texture.
Cherry or grape tomatoes: Add freshness and a little sweetness to balance the salty ingredients.
Red onion: Adds crunch and sharp flavor to brighten the salad.
Mild pepperoncini: Add tangy, zesty flavor without too much heat.
Olives (optional): Add extra salty Mediterranean flavor if desired.
Preparation Steps
Roast the cauliflower: Preheat oven to 425°F. Toss cauliflower with olive oil, Italian seasoning, salt, and pepper. Spread on the baking sheet and roast for 20 to 25 minutes, flipping halfway through, until tender and golden.
Make the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
Assemble salad: Transfer the warm cauliflower to a large bowl and let cool slightly. Then add turkey pepperoni, feta, cherry tomatoes, red onion, pepperoncini, and optional olives.
Finish and serve: Drizzle with vinaigrette and toss gently to combine. Serve immediately.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, store the vinaigrette separately and combine just before serving.
More High Protein, Low Carb Salads
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Recipe
High-Protein Roasted Cauliflower Antipasto Salad
Ingredients
For Roasted Cauliflower
- 1 large head cauliflower, cut into bite-sized florets
- ½ tablespoon olive oil
- 1 teaspoon teaspoon Italian seasoning
- ¼ teaspoon salt and pepper
For Salad
- 1 cup cherry or grape tomatoes, quartered or halved (depending on size) and lightly seasoned with salt and pepper
- ½ cup turkey pepperoni, chopped
- ½ cup low-fat crumbled feta cheese
- ¼ cup red onion, thinly sliced
- ¼ cup mild pepperoncini, chopped
- 3 tablespoons sliced olives (optional)
Homemade vinaigrette
- 1 ½ tablespoons extra-virgin olive oil
- 2 teaspoon red wine vinegar
- ¼ teaspoon Italian seasoning
- Few pinches salt and pepper
Instructions
- Roast the cauliflower: Preheat oven to 425°F. Toss cauliflower with olive oil, Italian seasoning, salt, and pepper. Spread on the baking sheet and roast for 20 to 25 minutes, flipping halfway through, until tender and golden.
- Make the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Assemble salad: Transfer the warm cauliflower to a large bowl and let cool slightly. Then add turkey pepperoni, feta, cherry tomatoes, red onion, pepperoncini, and optional olives.
- Finish and serve: Drizzle with vinaigrette and toss gently to combine. Serve immediately.
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